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Ingredients
- 4 Rinderrouladen quer halbiert
- 1 TL Salz und etwas mehr zum Würzen
- Pfeffer zum Würzen
- 4 TL Senf
- 8 Scheiben Bacon
- 1 Zwiebel geachtelt
- 2 Essiggurken längs geviertelt
- Öl zum Braten
- 200 g Zwiebeln halbiert
- 1 Knoblauchzehe
- 20 g Butter
- 1 TL Zucker
- 1 EL Tomatenmark
- 360 g Rotwein, trocken
- 1 TL Pfefferkörner, bunt
- 1 Lorbeerblatt, frisch
- 1200 g Rinderfond
- 40 g Speisestärke
- Nutrition
- per 1 Portion
- Calories
- 727 kcal / 3041 kJ
- Protein
- 36 g
- Fat
- 49 g
- Carbohydrates
- 21 g
- Fibre
- 3.6 g
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